Brown Sugar Brownies

Brown Sugar Brownies

Growing up, my mom didn’t do a lot of baking.  She worked as a nurse practitioner an hour and a half away from home (the downside of living on an island in rural Maine).  In result of the very long hours and very long drive, she didn’t have time to cook a whole lot.  When she did have time bake a dessert, I always looked forward to these brownies.

Brown Sugar Brownies

These brownies are soft, sweet and amazing.  They are buttery with chocolate chips scattered in.  Oh my.  I could eat a whole pan if I didn’t have any self restraint.  They are really easy to mix up.  And, they make a great treat in a lunch!  Or midnight snack?

Brown Sugar Brownies

  • 16 oz. (2 sticks) unsalted butter, room temperature
  • 2 cups packed light brown sugar
  • 3 large eggs
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups chocolate chips


Preheat the oven to 350ºF.  Grease a 9×13 inch pan.  Set aside.

In the bowl of a stand mixer, beat together the butter and brown sugar until light and creamy on medium-high speed, about 2-3 minutes.  Blend in the vanilla extract and eggs and beat until smooth again, 1-2 minutes.

In a separate bowl, whisk together the flour, baking powder and salt.  With the mixer on low, slowly add in the flour mixture.  Turn the mixer to medium-low speed and beat just until smooth and fully incorporated.  Fold in the chocolate chips.

Scoop the mixture into the prepared baking dish and smooth the top.  Place in the preheated oven and bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out with just a few crumbs.  Let cool before slicing.

Source:  My momma!


Chocolate Fudge Brownies with Whipped Peanut Butter Frosting

chocolate fudge brownies with whipped peanut butter frosting

Lately, I seem to be in a chocolate-peanut butter mood. Perhaps it’s a comfort in these frigid temperatures. Well, actually it was only frigid for a short while, then it felt like Spring on Monday. What a total tease. It’s been a strange winter for temperatures. Major fluctuations! Last week, when there was still snow on the ground, I had some great sledding adventures with the kids. It’s amazing how sledding is so simple, yet so much fun. I haven’t laughed that hard in a while! I am hoping this storm they are predicting to hit this weekend will bring more snow. We have bare ground at the moment!

Back on topic now.

chocolate fudge brownies with whipped peanut butter frosting

My husband requested brownies last week, so, of course, I had to make some. I didn’t feel like making plain ol’ brownies. (Even though those are still a favorite.) When I was looking through my bookmarked recipes and saw this, I knew that I had to make it. I had all of the ingredients on-hand, so it was meant to be! These brownies are more like eating fudge. They are incredibly rich, chocolate to the max, peanut butter-topped amazingness. My husband (and myself) were in love. These are the perfect treat to whip up at anytime, considering you will most likely have all the ingredients on-hand.

Chocolate Fudge Brownies with Whipped Peanut Butter Frosting

Yield: 12-16 brownies

For the brownies:

  • 10 Tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 3/4 cup plus 2 tbsp. unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour

For the frosting: 

  • 6 Tablespoons unsalted butter, at room temperature
  • 3/4 cup creamy peanut butter
  • 1 cup confectioners’ sugar
  • Pinch of salt


Preheat the oven to 325º F.  Line an 8 x 8-inch baking pan with lightly greased parchment paper.

Cut the butter into chunks and place in large heatproof bowl, or top of a double boiler.  Add the sugar, cocoa powder and salt to the bowl.  Place the bowl over a pot of simmering water. Maintaining a simmer, stir occasionally, cooking until the butter is fully melted.  Whisk until evenly combined.  Set aside and let cool briefly until just warm to the touch.

Stir in vanilla and then the eggs one at a time, whisking just until smooth.  Fold in the flour just until incorporated and no streaks remain.  Spread the batter into the prepared pan and bake 20-25 minutes, until just set.  Transfer to a wire rack and let cool completely before frosting.

To make the frosting, combine the butter and peanut butter in the bowl of an electric mixer.  Beat on medium-high speed until smooth, about 2 minutes.  Mix in the confectioners’ sugar and salt on low speed, then increase to medium-high and whip until light, fluffy and completely smooth, about 3-4 minutes.

Spread the peanut butter frosting in an even layer over the cooled brownies.  Slice into bars and serve.

Source: Barely adapted from Annie’s Eats, originally from Love and Olive Oil

Peppermint Pattie Brownies

Peppermint Pattie Brownies

Friday was one of those kick in the butt days. It seemed like everything was twice as hard as it should be. First off, the car had air leaking that didn’t have to do with temperature fluctuations. So I had to run it up to the mechanic. Of course, the tire had a hole on the sidewall where it can’t be patched. And they don’t carry the tires that are on my car, or any that are the same size. Those darn foreign cars! Of course this was the weekend we were taking the kids to see The Nutcracker, which is an hour and forty five minutes away. Needless to say we had to drive the truck there.

Friday was also my son’s daycare holiday party. Another thing that we were late for. I hate that feeling of madly rushing around trying to get everything ready before heading out the door. I always try to have everything organized ahead of time so there isn’t that frantic, stressful rush. Friday just wasn’t my day. My daughter took forever to get dressed because she didn’t like what she was wearing. She’s only five. Wait, what!? Yeah, being a parent is definitely not always stopping to smell the roses!

But, in the end, the kids had a total blast at the holiday party and they loved The Nutcracker. There is always a positive to rule out the negative when you have children involved! They are always pleased by the simplest of things. If only that stayed with us when we became adults!


Now that you’ve had a little insight into my imperfect life, I can tell you about these brownies! I made these for my son’s holiday party. Of course I had to make something peppermint-y. It was only fitting! These are something I actually made this summer for the first time, but never got a photo. The brownies are super moist and chocolatey. They are then slathered with a creamy peppermint pattie layer. Similar to a peppermint pattie you would find at a store, but better. To top if off, a chocolate ganache is drizzled over the top. Delicious! These are the perfect combination of chocolate and peppermint. If you’re into that sort of thing.

I totally am.

I love to eat these straight from the refrigerator. I think they are best chilled. These will also last several days in the refrigerator. I doubled the batch to make enough for everyone at the party, with only adding a few minute onto the baking time. These would make a wonderful treat, any time of the year!

Peppermint Pattie Brownies

For the brownies

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 cup chocolate chips

For the peppermint pattie layer

  • 2 cups confectioners’ sugar
  • 1 1/2 Tablespoons unsalted butter, softened
  • 3 tablespoons evaporated milk
  • 1/4 teaspoon vegetable oil
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract

For the ganache

  • 3 1/2 ounces dark chocolate, chopped
  • 2 1/2 Tablespoons heavy cream


Preheat oven to 350ºF. Grease an 8×8 baking pan with butter or nonstick spray.

In a large bowl, whisk the melted butter with the sugar and vanilla extract until smooth. Whisk in each egg one at a time, whisking until well combined. Whisk in the flour, cocoa powder, baking soda and salt, until combined. Fold in the chocolate chips. Spread the batter in the 8×8 baking dish and bake for 25-30 minutes until set and a toothpick inserted in the center comes out clean. Remove and let cool.

While the brownies are cooling, add the confectioners’ sugar, butter, milk, vegetable oil, vanilla and peppermint extracts to the bowl of an electric mixer. Beat until smooth and creamy. Pour over the cooled brownies and spread in an even layer with a spoon or spatula. Place in the refrigerator until set, about 30 minutes.

To make the ganache, place the chopped chocolate in a small bowl. Heat the heavy cream in the microwave until hot and pour it over the chopped chocolate. Stir for a few minutes until totally combined, smooth and creamy. Drizzle over the top of the peppermint layer or cut brownies first and spoon over top. Serve immediately, or store covered in the refrigerator.

Source: How Sweet It Is

Lemon Squares

Lemon Squares

So, I feel kind of bad. I promised this recipe nearly a year ago and I am only sharing it now! I apologize. I had made these for my mom on her birthday, as well as the pineapple upside down cake. I was sorely disappointed with the photos taken, so I waited until I made them again to try and photograph them. Well, I didn’t make them again until my sister requested them for her birthday this year! I really don’t understand what took me so long to make them again. I was missing out!

These lemon squares are divine. They are like a little bites of summer. They are sweet, lemony, buttery- delicious! These are for real lemon lovers. You can’t be weak hearted to eat these! Back in the day, when I worked at the cafe down the street, I would love to get these as a treat. These are a perfect treat. You will bring back an empty dish if you bring these to a cookout or party!

Lemon Squares

Yield: About 12 squares

For the crust

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 16 Tablespoons (2 sticks) unsalted butter, at room temperature

For the filling

  • 5 large eggs
  • 2 cups sugar
  • 5 Tablespoons all-purpose flour
  • 3/4 cup fresh lemon juice
  • zest from 3 lemons
  • confectioner’s sugar


For the crust, preheat the oven to 350ºF. Grease a 9×13 pan and set aside.

In the bowl of a food processor, place the flour, sugar and butter. Process just until the ingredients start to hold together. Making sure there are no butter chunks left.  Place the dough into the prepared pan. Using your fingers, press the dough evenly over the entire bottom and about an inch up the sides. (Don’t worry about being exact.) Place in the oven and bake for 12-15 minutes, or until just beginning to brown around the edges. Let cool completely before filling.

While the crust is cooling, make the filling. In a large bowl, place the eggs and sugar. Stir with a wooden spoon until combined, being careful not to overmix. Stir in the flour, 1 tablespoon at a time until each addition is well blended. Stir in the lemon juice and zest.

Pour the filling into the cooled crust and bake at 350ºF for about 25 minutes or just until the filling is set. Remove from the oven and let cool completely. Once cool, dust with confectioner’s sugar and cut into desired size squares.

Source: Lily’s Café Cookbook Revised Edition by Kyra Alex

Chocolate Chip Cookie Dough Brownies


Happy first day of June! We ended May and brought in June with beautiful, hot days! I dragged the kiddie pool out for the kids and I couldn’t keep them out of it all day yesterday! I think they are just as excited as I am to be outside. We all went a little crazy from being cooped up in the house for weeks on end.

Today’s sunny day consists of sandbox playing (for the kids of course) and working in the garden my family shares. Maybe I can manage to get rid of my winter “tan”…. which is more of a ghost look! Ha.

I thought I would share with you all a wonderful recipe in joy of this beautiful weather! These cookie dough brownies are absolutely amazing. The combination of chocolate and cookie dough? Genius! They are definitely difficult to only eat one. I get so excited when I realize that I have a pan of these babies sitting in the fridge. Rich, moist brownies with a top layer of cookie dough that you could eat with a spoon! Yes please!

Chocolate Chip Cookie Dough Brownies

For the brownie

  • 4 ounces unsweetened chocolate, finely chopped
  • 1 cup unsalted butter, at room temperature
  • 2 cups light brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour

For the cookie dough

  • 3/4 cup unsalted butter
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 3 Tablespoons whole milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups mini chocolate chips


To prepare the brownies, preheat the oven to 350 degrees F. Line a 9×13-inch pan with foil. Lightly grease the foil with spray oil or butter. In a medium microwave safe bowl, melt the chocolate in 30-second increments, whisking after each, until melted and smooth. Set aside to cool slightly. In the bowl of a stand mixer, beat the brown sugar and butter together until light and fluffy, 2-3 minutes. Beat in the eggs and vanilla extract. Mix in the melted chocolate until just combined. On low speed, add the flour and mix until combined. Spread the batter into the prepared pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

To prepare the cookie dough, beat the butter and both sugars in the bowl of an electric mixer. Add the milk and vanilla extract and mix until combined. Using a rubber spatula, stir in the chocolate chips.

When the brownie layer is completely cool, spread the cookie dough over the top in an even layer. Refrigerate the brownies until firm, about an hour. Store the brownies in the refrigerator in an air-tight container.

Source: Brown Eyed Baker

Chewy, Fudgy Triple Chocolate Brownies


I think I may be a really strange person. I seem to not like a lot of things that most everyone likes. Brownies included. I mean really, who doesn’t like brownies? Oh yeah, I don’t. Don’t get me wrong, I love me some chocolate, but in a different form. Until I met these brownies.

These brownies changed me over to the dark side. Or maybe the right side? These brownies are moist, delicious and have three different kinds of chocolate in them! Win-win! These would be perfect for a bake sale… Or in the tin on your counter…

Chewy, Fudgy Triple Chocolate Brownies

  • 10 oz. bittersweet or semisweet chocolate, chopped
  • 4 oz. unsweetened chocolate, chopped
  • 16 Tablespoons butter, cut into quarters
  • 6 Tablespoons cocoa powder
  • 6 large eggs
  • 2 1/2 cups sugar
  • 4 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 cups all-purpose flour


Preheat the oven to 350 degrees. Line a 9×13 inch pan with foil, then spray lightly with cooking spray; set aside.

In a heatproof bowl set over a pot of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.

In a medium bowl, whisk together the eggs, sugar, vanilla and salt until combined, about 15 seconds. Whisk in the warm chocolate mixture until incorporated. Then stir in the flour with a wooden spoon until just combined. Pour the mixture into the prepared pan, smoothing off the top with a spatula. Bake until a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 35-40 minutes. Let cool to room temperature, about 2 hours.

Transfer the brownies to a cutting board by lifting the foil out of the pan. Cut into squares as desired. Store in an air-tight container.

*This recipe can easily be reduced by half in an 8×8 inch pan, without the cooking time changing.

Source: Annie’s Eats